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Old Fashioned Beef Stew

  Makes 6 servings (1 1/3 cups)
  Prep Time: 30 minutes
  Total Time: 9 hours
  Ease of Preparation: Easy

  2 pounds boneless beef chuck roast, trimmed of fat
  Nonstick cooking spray
  12 ounces tiny new potatoes, quartered
  4 medium carrots, cut into 1/2-inch pieces
  1 medium onion, cut into wedges
  1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of 
  mushroom soup
  1 cup lower-sodium beef broth
  1 teaspoon dried marjoram or dried thyme, crushed
  2 cups frozen cut green beans (about 9 ounces)

1.  Cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef.

2.  Place beef in a 3½- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and marjoram. Stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours.

3.  If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender.

Nutritional Notes: per serving: calories 310; fat 7.2g (sat 2.6g, mono 2.8g, poly 0.5g); iron 3.9mg; cholesterol 68mg; calcium 80mg; carbohydrate 24g; sodium 409mg; protein 37g; fiber 5g
Nutritional Bonus: Vitamin A 180%; Vitamin C 30%; Calcium 8%; Iron 20%